Hi Nancy in reply to the May 19th newsletter, I think
that you have had enough of bad luck starting with friends
passing away, house broken into, scaring your cats, computer
or computers ripped off, moving to get some peace in your
life, and now you have had to replace a motherboard on your
old computer. Enough is enough. I am wishing for you to have
good luck as I am sure all of your Nancylanders wish you the
same for the rest of the year and the years to come. I think
you have had enough now.
Linda in Grass Valley
Thank you for the kind thoughts. Things are much
better now. In Lubbock I just couldn't work
through all the problems that existed there. The cats
are happy and I am happy. My computer is one that I
have had for over 4 years old. I didn't have the funds
to purchase a new one so I got the old one fixed. It
now works very well. Since leaving Lubbock have gone back to
Weight Watchers, going to Curves daily and am swimming laps
at least three times a week. It is fun to be back were
my friends are.
For Grace who wants a recipe for "Better than S.e.x.
cake". This one is very good. Roz in Indy.
Better than S.e.x Cake
1 Box German chocolate cake mix
7 oz Sweetened condensed milk
1/2 Jar caramel sauce; (12-ounce jar)
1 Container; (8 oz) non-dairy whipped topping, thawed
6 Heath candy bars; crushed, (up to 8)
Bake cake in 9 by 13-inch cake pan, as directed on box. Let
it cool slightly and poke little holes in the top of the
cake with a pencil. Dribble sweetened condensed milk and
caramel sauce over cake. Let stand for over an hour until
the cake has completely cooled. Frost with whipped topping
and sprinkle crushed candy bars over that. Refrigerate.
Have any of you done a potato bar for a group? I am
thinking of doing this for a group of ladies who will be
visiting next month. However, I can't seem to come up with
what to serve as appetizers and as salads. Any help you can
provide would be very much appreciated.
LA
MOIST COCONUT POUND CAKE
with ALMOND SAUCE
1 c. butter
1/2 c. margarine
3 c. sugar
6 eggs
3 c. flour
1/4 tsp. soda
1 (8 oz.) carton sour cream
1 c. coconut
1/2 tsp. coconut flavoring
3/4 c. sugar
3/4 c. water
1 tsp. almond flavoring
Cream butter, margarine and sugar for 5 minutes. Continue to
beat, adding eggs one at a time, beating well after each
addition. Sift flour and soda together and add this
alternately with sour cream. Fold in the coconut and coconut
flavoring. Pour into large tube pan and bake at 325 degrees
for 1-1/2 hours. Cool for 10 minutes and turn out onto cake
plate.
ALMOND SAUCE:
Combine 3/4 cup sugar, 3/4 cup water and 1 teaspoon almond
flavoring in small saucepan. Boil 5 minutes. Pour over warm
cake.
LISA
Hello Nancy and a big scratch behind the ears of your
associates. I am looking for muffin
recipes. I have a friend that loves to make muffins.
She makes muffins and takes them to her mom which is in a
nursing home. Her mom loves them for breakfast, or a snack.
I would like to make her a recipe book with lots and lots of
muffin recipes. I know I can look in any search engine and
find some but I know all you people out there in "Nancyland"
have some interesting recipes that you might like to share
with me. Glad to see that you are all settled in in the new
house. Hope you and the kitties can put your mind at ease.
Take care and may God Bless you.
Janet in PA
Comment
There are two pages of muffin recipes on this site that you
might like to check out.
Muffin Recipes. Pages
1
2
There are also some great recipes for muffins on the
Prepared Pantry site.
California Golden
Raisin Muffins
One
of our practice recipes in our free baking lessons is for a
wonderful bread called
Golden California Raisin Bread. It’s made with plump
golden raisins and a touch of orange and cinnamon. There was
just one thing wrong--we have to wait for the yeast to rise
to enjoy this combination of flavors. So we set out to make
muffins with those same flavors. Now we can wake up to the
aroma of golden raisins, orange and cinnamon.
California Golden Raisin Muffin Recipe
1-1/4 cups all-purpose flour
3/4 cup rye flour, all-purpose flour, or whole wheat flour
3 tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange peel
4 tablespoons
cold butter
1/2 cup orange
juice
1/2 cup buttermilk
1 teaspoon vanilla
2 large eggs
1 cup golden raisins
1 tablespoons
granulated sugar
1/4 teaspoon cinnamon
Preheat the oven
to 425 degrees. Grease 1 regular-sized 12-muffin tin.
1. In a large
bowl, stir together the flour, brown sugar, salt, baking
powder, baking soda, and cinnamon. Stir in the grated orange
peel.
2. Use a pastry knife to cut the butter into the dry
ingredients and continue cutting until the mixture is coarse
and uniform.
3. In another bowl, stir together the orange juice,
buttermilk, vanilla extract, and eggs. Form a well in the
dry ingredients and pour in the liquid mixture. Add the
raisins. Stir to combine. (Do not over-stir. Some lumps are
acceptable.) Mix the granulated sugar and cinnamon together
and sprinkle on the tops of the muffins.
4. Spoon the batter into muffin tin. Quickly place the
muffins in the oven and reduce the heat to 375 degrees. Let
bake for 12 to 15 minutes or until the tops are lightly
browned and a toothpick inserted in the center comes out
clean. Remove to a rack to cool.
Baker’s note: The initial
burst of heat in the hot oven will help the muffins dome.
How quickly the muffins bake will depend somewhat on how
well your particular oven retains heat.
Printable Version
Here are some other recipes on the site
Cinnamon-Streusel Muffins
Refrigerator Bran Muffins
Fancy Muffins
Great Granola Muffin Recipe
Granola and Raisin Muffins
Cinnamon Orange Walnut Muffins
Cheddar Pecan Corn Muffins
Mango Paradise Muffins
Blueberry Corn Muffin Recipe
California Golden Raisin Muffins
Green Pistachio Muffins
TOMATO
GRAVY
2 tbsp. bacon drippings
1/4 c. chopped onion
3 tbsp. flour
1 bay leaf
1 1/2 c. tomato juice
1/2 c. milk or cream
2 tsp. brown sugar
1/8 tsp. celery salt
1/8 tsp. black pepper
Melt drippings in medium saucepan, over medium heat. Add
onions, and cook until onion is yellow. Add the flour and
bay leaf and continue to cook until flour is deep gold, 4 or
5 minutes. Add tomato juice and then whisk mixture until
smooth. Add the rest of ingredients and cook until mixture
is completely thick, 4 or 5 minutes longer. Remove bay leaf.
Great over potatoes or meatloaf.
TOMATO
GRAVY
1 can tomatoes
1 bell pepper, chopped
1 onion, chopped
Garlic cloves, to taste, chopped
2 tbsp. oil
Flour
Crush tomatoes and add bell pepper, onion, and garlic. Place
in iron skillet and bring to a boil. Cook until onions and
pepper are done. Mix oil in a cup with enough flour to make
a paste, then stir into tomato mixture. Stir until well
blended. Serve over hot biscuits or great as a sauce over
meatloaf.
COUNTY
TOMATO GRAVY
1/2 c. Crisco cream shortening
1 c. all purpose flour (as needed)
Salt & pepper to taste
1 c. water (or as much as needed)
1 sm. can tomatoes, crushed
In black iron skillet heat the shortening, add most of the
flour and allow to get dark brown; stir constantly. Do not
burn. Add water to make roux and salt and pepper to taste.
Add 1 small can crushed tomatoes to roux and allow to simmer
about 15 to 20 minutes. Great as a sauce on hot biscuits or
meatloaf.
Lisa
LEMON
PUDDING CAKE
1 yellow cake mix
1 sm. pkg. instant lemon pudding
4 eggs
1/3 c. oil
1 c. plus 2 tbsp. water
Mix above ingredients for 4 minutes. Grease and flour a 9 x
13 inch pan. Bake for 40 minutes at 350 degrees. Mix one
small can lemonade concentrate and 2-1/2 cups powdered
sugar. Make holes in cake with fork all over. Pour this
mixture over cake and place back in oven for 5 minutes. Cool
and serve.
Susan
MOIST
POUND CAKE
3 c. cake flour (Swans Down)
1 c. Crisco shortening
5 eggs
2 tsp. vanilla flavoring
1 c. whipped margarine
2-3/4 c. sugar
1 c. sweet milk
Cream margarine and Crisco, gradually adding sugar. Beat
until light and fluffy. Add eggs, one at a time, beating
after each addition. Measure flour and sift, measure and
sift again. Add flour and milk alternately. Add vanilla
flavoring. Bake in greased cake pan at 350 degrees for about
1 hour and 15 minutes.
CARAMEL FILLING
2 c. sugar
1 c. canned cream
2 tsp. vanilla flavoring
1/4 c. brown sugar
2 sticks margarine
Dash of salt
Cook until mixture forms soft ball in cold water. Remove
from heat and beat until thick. Pour and spread over cake.
MOIST
LEMON POUND CAKE
1 Duncan Hines yellow cake mix
1 pkg. lemon Jello instant pudding
3/4 c. Wesson oil
3/4 c. water
1/2 tsp. vanilla
1/2 tsp. lemon flavoring
1/2 tsp. butter flavoring
4 eggs
Sift cake mix in large bowl. Add pudding mix, mixing well.
Beat in Wesson oil, water and flavoring. Add eggs, one at a
time. Beat well 4 or 5 minutes. Pour into greased cake pan.
Bake at 325 degrees for 1 hour. For icing: Mix 1-1/2 cups
powdered sugar, juice of 2 lemons, plus grated lemon rind
and 2 tablespoons melted butter. Pour over hot cake.
Susan
Someone asked about
Corn Relish, I eat it on top of
purple hull or black eyed peas.
Janice from Texas